Sous vide rib-eye steak cooked in Café de Paris butter

Luke Holder serves up a sous vide rib-eye steak recipe, poached in a generous lump of Café de Paris butter before searing in a hot pan for a caramelised exterior. Served with some simple broccoli, this is a steak dish to remember.

from Great British Chefs Recipes http://ift.tt/2hOJeCP
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